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Red guava is a tropical fruit that is known for its sweet and slightly tangy taste. It has a reddish pink flesh on the inside.

Red guava is packed with vitamins C and A, fiber, and antioxidants. It can boost your immune system, improve your digestion, and promote heart health.

Red guava has a sweet and slightly tangy flavor. It's often described as a blend of strawberry and pear.

Yes, the skin of red guava is edible, and is often eaten along with the fruit's interior.

Red guava should be stored at room temperature until ripe. Once ripe, it can be refrigerated to prolong its shelf life.

Yes, red guava is often used in cooking. It can be used to make juices, sauces, jams, desserts, and more.

Yes, red guava is considered to be diabetes-friendly due its high fiber content and low glycemic index.

You can buy it at Weee! Asian Market, www.sayweee.com.

Red guava is commonly grown in tropical and subtropical regions, including South America, Central America, and areas of Asia.

Red guava can be eaten raw, juiced, or used in cooking. The entire fruit, including the rind and seeds, is edible.

Yes, you can grow red guava at home, provided you live in a warm climate or have a greenhouse. However, they generally need a lot of sunlight and humidity to thrive.

Yes, red guava contains edible seeds, which are often eaten along with the fruit's flesh.

Yes, you can freeze red guava. It's a good way to preserve the fruit and keep it fresh for longer periods of time.

Yes, but the taste may vary. Green guavas are usually more tart than red guavas.

No, actually red guavas are high in dietary fiber which can help with digestion and prevent constipation.

The primary difference is the color of the flesh on the inside. Red guava has a reddish-pink flesh, while white guava has a white or cream-colored flesh. The flavor profiles can also differ, with red guava often being described as sweeter than white guava.